1 pound of peeled and deveined large shrimp – you can buy them this way. Or if you can, get fresh Matane shrimp from Quebec, or fresh small gulf shrimp – they are delicious too! Small shrimp are fabulous in salads, but make sure they ultra-fresh!

Add to shrimp and toss:½ tsp cayenne

1 tsp paprika

1 tsp turmeric

1 tsp cumin

1 crushed clove of peeled garlic

Refrigerate for 20 minutes or more

Sauté the shrimp in Pam or 1 scant tsp of good oil on medium-high heat. Shrimp are done when they are just opaque. Cool.